Pasta Primavera Penne Brussels Sprouts Zucchini
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

1 lb. Pasta, whole grain penne
3 lbs. Zucchini, fresh
2 lbs. Onions
1-1/2 lbs. Brussels Sprouts
1/2 to 1 lb. Carrots, fresh
1-2 tbsp. Garlic, cloves (estimate, optional)
1/2 cup Lemon Juice (adjust to taste)
1-1/2 tbsp. Oregano, dried
Hot Red Pepper, ground or sauce (to taste)
2 tbsp. Corn Starch
1 can Olives, ripe pitted (6 oz. net weight)
2 tbsp. Olive Oil, extra virgin (optional for flavor)
Vegan Vegetable Broth (optional)

(To enlarge the photo of the Pasta Primavera Penne Brussels Sprouts Zucchini, click on the photo or link)

Preparation

Pasta primavera penne brussels sprouts zucchini with olives and lemon sauce is a delightful vegan recipe that can be served hot as a main dish or cold as a pasta salad. Preparation time is about 20 minutes and cooking time is about another 20 to 25 minutes.

Wash and clean the zucchini and brussels sprouts. Cut the zucchini into bite sized pieces and place in large covered baking dish (for microwaving), or in a wok, or a large covered pot for steaming on the stove top. Add the brussels sprouts. We prepared this recipe in our wok.

Wash and scrub or peel the carrots. Cut into slices and add to the cooking dish, wok, or pot. Peel and cut the onion into small pieces (not diced) and add to the cooking dish, wok, or pot.

Add the garlic and oregano.

Place the pasta pot and cooking water on the stovetop and bring the water to a boil.

While the pasta water is heating cook the veggies.

If cooking in the microwave oven, cook for about 15 minutes on "high" (mixing every 5 minutes) until the onions start becoming semi-translucent.

If cooking on the stove top, add a little water or vegan vegetable broth and steam on medium heat (mixing every few minutes) until the onions start to become semi-translucent (add a little water as needed to prevent sticking and burning). Reduce the amount of water in the sauce by the amount remaining in the pot.

If cooking in a wok, stir-fry the veggies in a little water or vegan vegetable broth until the onions become semi-translucent.

When the water in the pasta pot begins to boil, add the Penne and cook until the pasta is tender but still a little chewy.

Mix the corn starch into the lemon juice.

Slice the olives and set aside.

When the zucchini, brussels sprouts, carrots and onions are cooked, add the lemon sauce and olives and cook again until the sauce thickens. If the sauce is too "watery", add another tbsp. of corn starch dispersed in a little water or lemon juice as desired and mix in. If necessary heat again to make sure the corn starch is dissolved and the sauce thickens.

Add the cooked and drained pasta and the olive oil (if desired) and mix thoroughly.

Serve and enjoy!

Ingredients Information

Brussels Sprouts

Carrots

Corn Starch

Garlic

Lemon Juice, Reconstituted

Olives, Ripe, Sliced

Olive Oil, Extra Virgin

Onions, Yellow

Oregano, Dried

Pasta, Penne Rigate, Whole Wheat

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Squash, Zucchini

Utensils and Equipment Information

Dish, Ceramic Baking

Garlic Press

Knives

Measuring Cup, Liquid

Measuring Spoons

Pasta Pot

Peeler, Vegetable

Pot, Large Stainless Steel

Spoon, Large Mixing

Wok, Stainless Steel

Return to: Vegan Recipes

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!